Pasta Carbonara

Ingredients:

• 400g (14 oz) spaghetti
• 150g (5 oz) pancetta or guanciale, diced
• 3 large eggs
• 1 cup grated Pecorino Romano cheese
• Freshly ground black pepper (to taste)
• Salt (for pasta water)

Instructions:

Step 1: Cook the spaghetti in a large pot of salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.

Step 2: While the pasta is cooking, sauté the diced pancetta or guanciale in a pan over medium heat until crispy.

Step 3: In a bowl, whisk together the eggs and grated Pecorino Romano cheese until well combined.

Step 4: Once the pasta is drained, add it to the pan with the crispy pancetta or guanciale. Toss to coat the pasta with the rendered fat.

Step 5: Remove the pan from heat and quickly pour the egg and cheese mixture over the pasta. Toss rapidly to create a creamy sauce, adding reserved pasta water as needed to achieve the desired consistency.

Step 6: Season with freshly ground black pepper to taste. Be cautious with salt, as the pancetta or guanciale and Pecorino Romano cheese add saltiness.

Step 7: Serve immediately, garnished with additional Pecorino Romano and black pepper if desired.

Step 8: Enjoy this classic Pasta Carbonara for a taste of Italian comfort that's both simple and deeply satisfying.